期刊文献+

不同卤水复卤对盐水鸭风味的影响 被引量:16

Effect of Repeated Brining on Flavor of Water Boiled Salted Duck
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出处 《江苏农业学报》 CSCD 北大核心 2010年第3期664-666,共3页 Jiangsu Journal of Agricultural Sciences
关键词 卤水 盐水鸭 挥发性风味物质 brine water boiled salted duck volatile flavor compound
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参考文献11

  • 1SHAHIDI F,RUBIN L J,D′SOUZA L A.Meat flavor volatiles:A review of the composition,techniques of analysis,and sensory evaluations[J].CRC Critical Reviews of Food Science and Nutrition,1986,24:141-243.
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二级参考文献23

  • 1Mottram D S.The effect of cooking conditions on the formation of volatile heterocyclic compounds in pork[J].J Sci Food Agric,1985,36:377-382.
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